SUSHI99

Name: SUSHI99
Address: 1665 DUNLAWTON AVE STE 11, PORT ORANGE, FL, 32127, US
Rating: 0

1665 DUNLAWTON AVE STE 11, PORT ORANGE, FL 32127

License #7407172

🍱 Japanese/Sushi ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 18 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SUSHI99 in PORT ORANGE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 113 total violations — 24 critical, 26 major, 63 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 7, 2026 shows 18 observation rows: 3 critical, 2 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

113

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -sushi station, raw fish stored above cut/prepared produce -walk in cooler, raw fish stored above sauces
[10-08-5] Ice scoop handle in contact with ice.
[14-69-4] Ice buildup in reach-in freezer.
[14-06-4] Wood food-contact surface not properly sealed. -edges of wood serving trays
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at sushi station
[29-20-5] Standing water or very slow draining water in handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above 3 compartment sink in back
[36-17-5] Floor tiles missing and/or in disrepair. -warewashing area in front of the 3 compartment sink
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -in warewashing area near dish machine, manager stated will replace with led bulb
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[14-71-4] Duct tape used to repair nonfood-contact surface. -handle for large utensil
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. -portions of raw beef above boiled eggs at the prep area in back
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler out front with prepped salads
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 103F
[08B-54-4] Uncovered food stored near sink exposed to splash. - uncovered, prepped food at sushi station near hand sink splash zone.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -obstructed access at end of cookline towards back fire exit due to location of large equipment at corner

Disposition: Warning Issued
[12B-01-4] Employee eating while preparing food. -employee eating while cooking greens
[14-11-5] Equipment in poor repair. -rust visible on chest freezers in back -worn wire racks in storage area
[14-10-4] Equipment or utensils not maintained in a durable manner. -plastic container used as shaker for sesame
[08B-36-4] Food stored in a location that is exposed to splash. -food in bowls stored next to hand sink basin inside the splash zone
[08B-38-4] Food stored on floor. -bag of rice on floor near back door
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[10-07-4] In-use utensil stored in unclean standing water less than 135 degrees Fahrenheit. -82F standing water next to grill, containing spatulas for cookline
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -units out front
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks for storage of pans next to grill on cook line
[14-20-4] Ripped/worn tin foil used as shelf cover. -sushi line
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen from outside prior to preparing/handling food on cookline without washing hands
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line wiped hands on soiled rag prior to returning to handling food without washing hands. -employee touched trash can on cookline prior to handling food without washing hands
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee eating food from wok while cooking food for customer did not wash hands while preparing food for customers
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -paper towel used for direct contact with fish. Advised to operator that food grade paper towels must be used when paper is directly contacting food at the establishment.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon stored above edamame inside cooler next to fryers
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored inside same pan as raw shrimp at tempura station.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee used 3 compartment sink for washing hands
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in prep area obstructed by equipment placed inside sink and stacks of 5 buckets stored in front of access to hand sink -hand sink at far end of cook line obstructed by rack containing buckets and fryer oil

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine in back
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet while handling food
[36-22-4] Floor area(s) covered with standing water. -dish area
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks near walk in cooler -wire racks above soup station
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pork, shrimp, noodles, mushrooms, cut cabbage, beef, chicken
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish cake (53F - Cold Holding); shiitake mushrooms (53F - Cold Holding); kim chi (51F - Cold Holding); noodles (55F - Cold Holding); duck eggs (51F - Cold Holding); tempura krab (108F - Cold Holding); cooked brocoli (53F - Cold Holding); cooked pork (50F - Cold Holding) -inside lowboy cooler across from grill longer than 4 hours per employee. See stop sale.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -tempura in station less than 1 hour
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink at end of cook line obstructed by rack of sauces, pans of cut cabbage sitting inside basin
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon identified on to go menu as being cooked. Cold smoked salmon is not heat treated to 145F, operator must identify cold smoked salmon as being raw/uncooked unless being fully cooked in the establishment
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine for dish machine
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -michael, lalo, masalo

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small sections of interior of ice bin
[16-21-4] Accumulation of debris on exterior of warewashing machine. -near doors
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cups used to dispense pepper in bulk container
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor inside walk in cooler
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on wall behind grill
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks holding clean equipment above prep sink on cook line -soiled lid to sauce bucket next to walk in cooler -lids to bulk seasonings
[14-20-4] Ripped/worn tin foil used as shelf cover.
[02D-01-5] Working containers of food removed from original container not identified by common name. -bulk white seasoning in back on dry goods shelf
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, operator ran machine several times. Stated calling for service. Callback inspection in 7 days to verify
[14-31-5] Nonfood-grade bags used in direct contact with food. -to go bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry above broth inside prep cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -imitation krab on cook line next to fryers 46F, manager stated less than 30 minutes. Advised to use time as a public
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -sushi rice
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by rack containing oil/sauces
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon on menu without disclosure, manager instructed server to add to menu
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -krab, other items prepared ahead inside coolers without date mark

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl in tempura batter, operator discarded
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over cookline
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of soup base stored on the floor in the walk-in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi cooler, operator installed new thermometer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of triple door stainless steel reach-in freezer has an accumulation of grease and food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall above handwash sink in back of kitchen soiled
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -green wet wiping cloth stored on cutting board, operator relocated to sanitizer bucket
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed dough cutter in handwash sink in sushi bar area, operator relocated to dishwasher to be sanitized
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over cut onions in walk-in cooler, operator relocated raw shrimp
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw steak 57F, per operator less than 2 hours overfilled in the top of reach-in cooler, operator relocated excess to lower portion of reach-in cooler
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed sink in prep sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in rear of kitchen blocked by pallet
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar used to store utensils, operator removed
[31B-03-4] No soap provided at handwash sink. -handwash sink at entrance to kitchen, operator installed new soap

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl in tempura batter, operator removed
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above glass door reach-in cooler has an accumulation of grease and food debris
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee apron and jacket stored on dry storage rack
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of tempora batter stored on floor in kitchen
[10-08-5] Ice scoop handle in contact with ice at dining room service station, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -front of glass door reach-in cooler has an accumulation of food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -raw fish thawing at room temperature on tray at end of triple sink, operator relocated to walk-in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall above glass door reach-in cooler has an accumulation of grease and food debris
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -tested 0ppm, operator changed sanitizer, retested 50ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp over beef broth in walk-in cooler, operator reorganized walk-in cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale.
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink next to triple sink be used to store cucumber strainer, operator removed -handwash sink at rear of kitchen used to store whisk, operator removed
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink at entrance to kitchen, paper towel not dispensing -handwash sink at rear of kitchen, operator installed new paper towel
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Liu Xue Yuan and Kai He, training expired on 10/25/2023